This very easy recipe, which has been floating around MDC for quite some time, totally rocks. Maya calls it “dinner porridge.” We serve it over rice; you could try it over other grains (like quinoa), with pitas or flatbread, or as a soup with a crusty bread. Just throw it all together, and your work is done! I’ve added my Nourishing Traditions-style modifications.
1 cup lentils (any kind; I’ve used red and brown/green)
2 cups water or chicken stock
2 tbsp honey or maple syrup (I’ve only tried maple syrup)
2 tbsp soy sauce or tamari
2 tbsp olive oil
1/2 tsp ginger
1 clove garlic, minced or crushed
1 small onion, chopped
salt & pepper to taste
-Optional: For increased nutrition and digestion, combine all ingredients and soak overnight or for at least seven hours; soak in the fridge if using stock.
-Bake in a covered dish at 350 until tender (about 90 minutes; a bit longer for unsoaked brown/green lentils).
Try adding whatever vegetables are on hand for a one dish meal. Some that are good are carrots, celery, potato, yam, squash, turnip, cabbage and parsnip. Use what you have; winter vegetables work best.
*Perfect with Basic Baked Rice – just add the rice dish after the lentils have been baking for 30 minutes.
*See the Honey Baked Lentils Followup for more tips!